Strawberry Ice Cream Cake
- For the cake
- 3 eggs
- 50 grams sugar
- 1 tablespoon Vanilla sugar
- 1 pinch salt
- 60 grams Pastry flour
- 2 tablespoons cornstarch
- 2 tablespoons cocoa powder
- 1 teaspoon Baking powder
- For the ice cream
- 600 grams Strawberries
- 5 egg yolks
- 4 centiliters Orange liqueur
- 125 grams powdered sugar
- 400 milliliters Whipped cream
Preheat the oven to 180°C (approximately 350°F). Line the bottom of a springform pan with parchment paper.
Separate the eggs. Whisk the egg yolks with half of the sugar until frothy. Whip the egg whites with a pinch of salt until stiff, sprinkling in the remaining sugar and beating until glossy. Fold into the egg yolk mixture. Combine the sifted flour, cornstarch, cocoa powder and baking powder then gently fold in. Transfer to the springform pan and bake for about 30 minutes, until a toothpick inserted in the center comes out clean. Invert onto a wire rack to cool then cut into 2 horizontal layers. Line the baking pan with plastic wrap and place 1 cake layer in the pan.
For the ice cream: Rinse the strawberries, hull and chop. Puree half. Whisk the egg yolks, orange liqueur and sugar until thick and creamy over a hot water bath. Transfer to an ice bath and stir until cold. Fold in the fruit puree. Whip the cream until stiff then fold into the egg yolk mixture along with the chopped strawberries. Transfer to a cake pan and spread over the cake base. Top with the remaining cake layer and freeze for at least 5 hours.
Rinse, hull and thinly slice 1/2 of the strawberries. Puree the remaining strawberries and pass through a sieve. Whip the cream with the powdered sugar and whipped cream stabilizer until stiff then fold into the strawberry puree. Transfer to a piping bag fitted with a star tip. Remove the cake from the freezer about 10 minutes before serving and let thaw slightly. Remove the springform pan and plastic wrap. Decorate with strawberry whipped cream, chocolate curls and strawberry slices. Garnish with fresh mint.
The yolks, orange liqueur and sugar hit thick creamy over a hot water bath.
Removing and cold hit. Pour the fruit puree to the egg yolk mixture.
The yolk-sugar mixture with the fruit puree mix.
The ground put back on the water bath and remove the rose.
The cream until stiff and add the sliced strawberries to the ground.
With a rubber lip everything carefully fold.
Step 7 and 8:
Put the ice on the pastry.
Everything smooth out and hang up the sponge lid. let freeze for at least 5 hours.
For decorating Wash, clean and well cut the half into thin slices strawberries. Puree the rest fine and pass through a sieve. Whip the cream with the powdered sugar and the cream stabilizer stiff and undergo the strawberry puree. Fill about half in a piping bag with a serrated nozzle. The cake take about 10 minutes before serving out of the freezer and let thaw easily. Remove the springform pan rim and remove the foil. reap all around with strawberry cream and sprinkle. Decorate with the chocolate and strawberry slices and serve garnished with mint.